Friday, September 28, 2018

Tuesday, September 25, 2018

Chicken Pasta Salad

1 (16 ounce) package corkscrew pasta

1 (8 ounce) bottle light Italian dressing

1 pound baked chicken breast, cubed

1 small onion, diced (optional)

1 cup diced green bell pepper

1 cup diced tomato

Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain. Combine the pasta and the Italian dressing in a large bowl. Add the diced chicken breast, onion, bell pepper, and tomato; stir until well combined. Cover, and chill 2 hours or overnight.

Tuesday, September 11, 2018

Mexican Pasta Salad

3/4 lb ground beef
1/2 - 1/3 cup chopped onion
1 pkg. taco seasoning mix
3/4 cup water
8 oz rotini pasta
2 tomatoes, chopped
8 oz shredded sharp cheddar cheese
1 cup sliced black olives
1 avocado, peeled and cubed
1- 1 1/2 cups taco sauce
2-3 cup shredded lettuce

In large skillet brown ground beef and onion; drain off excess fat; add seasoning mix and water. Bring to a boil, reduce heat and simmer uncovered 10 minutes, stirring occasionally. Cook rotini according to package directions. Add remaining ingredients, stir gently. Serve hot or cold. When serving cold, add shredded lettuce just prior to serving.